Confection and non- crystalline

Confection

High sugar and cornstarch

Non Crystalline

Super saturated

Examples of non Crystalline

Caramels, Hard and soft candies, Lollipops, sucrose

Non crystalline (High Temp and low water) means

Brittle & Hard

2 types of cooking for caramels

Wet and dry methods

Wet method

• 20 % water

• Boil and hydrate sugar by gently stirring

• Skin Impurities

• Cook high heat then quick

Wet technique

• Boil syrup

• add doctoring agent

• Stop stir once the syrup boils

• Remove impurities

Products for wet method

Marshmallow, nougat and soft caramel

Dry method

• use for caramel

• apple caramel

• make sure to include fat so it won’t be sticky in the mouth

Method for caramel

slowly pour the sugar

warm liquid

once the sugar melts, slowly pour the liquid then stir the pot continuously

Sorbitol

• binds with water

• less sweet

• does not caramel

• Softens

Thread (syrup)

110-112c

Soft ball (Fudge/gummy)

112- 116c

Firm ball (marshmallow)

118- 120C

Hard ball (nougat)

122-130C

soft crack (chewy/ soft caramel)

132-143c

Hard Crack (toffe)

146-154c

Clear caramel ( lollipops)

160-zero

dark caramel (praline/brittle)

170c